Chicken and Dumplings

Total Time:
3 hr
30 min
30 min
2 hr

6 to 8 servings

  • 2 whole chickens (3 to 5 pounds each)
  • Unsalted butter, at room temperature
  • Salt and freshly ground black pepper
  • Broth:
  • Bones and juices from chicken
  • 1/2 yellow onion, diced
  • 1 ounce celery salt
  • 1 ounce granulated onion
  • 1 ounce granulated garlic
  • 1 ounce black pepper
  • Water, to cover
  • Dumplings:
  • 4 large eggs, lightly beaten
  • 1/2 pound unsalted butter
  • 2 cups all-purpose flour, plus more for dusting
  • Roux:
  • 1 1/2 pounds unsalted butter
  • 1 1/2 cups all-purpose flour
  • For the chicken: Preheat the oven to 350 degrees F.

  • Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes. Once the chickens are cooked, remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use.

  • For the broth: Combine the chicken broth and juices, onion, celery salt, granulated onion, granulated garlic, black pepper in a large pot and cover with water. Bring to a boil over medium heat, then drain and reserve the broth.

  • For the dumplings: Add the eggs, butter and flour in a medium bowl and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch and cut into 1-inch squares.

  • For the roux: Melt the butter over low heat in a heavy bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color.

  • Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth.

  • Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve.

Scaled Down Recipe: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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